Enjoy the Mediterranean influence of this dish!

1 large eggplant
1 Tablespoon olive oil
2 Tablespoons chopped yellow onion
4 Tablespoons chopped bell pepper, assorted colors
1 Tablespoon carrots, minced
2 cloves garlic, minced
1 cup chopped celery or fresh fennel (sweet anise)
1 cup chopped fresh tomato (can substitute low-sodium canned tomatoes)
1 cup dry bread crumbs
2 teaspoons shredded fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper

Steam eggplant (whole) for 30 minutes or until tender (a fork poked into the middle should go in easily). This can be done on top of the stove in a large pot or in a preheated, 375-degree oven (in a large casserole). Remove from heat and allow to cool.

Heat olive oil in a pan and saute onion, peppers, carrots, garlic, and celery until tender. Remove from heat.

Cut eggplant in half and scoop out pulp. Save the shell if you would like to serve the stuffing in it.

Preheat oven to 375 degrees. Mash the eggplant pulp and mix with the sauted vegetables, tomatoes, bread crumbs, basil, oregano and pepper.

Pack into 1-quart oiled loaf pan or nonstick casserole. Cover and bake for 20-25 minutes.

Note: Stuffing may be topped with seasoned bread crumbs or shredded fresh herbs.

Total calories per serving: 116
Fat: 3 grams

Make this dish savory with onions and poultry seasoning or sweet with leftover fruit and cinnamon, ginger, and nutmeg--an anytime-of-the-day dish!

1/4 cup walnut pieces
21/2 cups rolled oats (uncooked)
1 Tablespoon egg replacer or other powdered starch
1/2 cup soy or rice milk
1 medium onion, diced fine
1 teaspoon poultry seasoning (blend of rosemary, sage, thyme, parsley)
1/8 teaspoon white pepper
2 cups vegetable stock

Preheat oven to 375 degrees. Grind walnuts to a fine texture (toasted soy beans may also be used). Mix walnuts with oats, egg replacer, soy milk, onions, seasoning, and pepper.

Saut the mixture briefly until the oats appear slightly toasted. (This can be done in a well-seasoned pan, or you may want to spray a bit of vegetable oil to prevent sticking.)

Heat stock for 3 minutes or until it is warm (simmering temperature). Add oat mixture. Pack into 2-quart oiled loaf pan or nonstick casserole. Cover and bake for 15 minutes; uncover and allow to continue baking until stuffing is slightly brown (about 5 minutes longer).

Notes: If you prefer not to use egg replacer, omit it and use additional soy milk to moisten the mixture or puree a small amount of tofu and use instead of the egg replacer.

For a sweet stuffing, omit onion, stock, sage and pepper and replace with 1/4 cup dried fruit or 1/2 cup peeled and diced fresh apples, 1 cup water and 1 cup fruit juice, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon ginger.

Total calories per serving: 136
Fat: 4 grams

Capitalize on vegetables in season for this texturally-satisfying stuffing. 2 cups uncooked bulgur (medium or fine texture)
1/2 cup uncooked soy grits
31/2 cups vegetable stock or vegetable juice
1 Tablespoon oil
1/2 cup chopped onions (use several different types)
1 clove garlic, minced
1 cup chopped raw zucchini
1/2 cup chopped carrots
1/2 cup chopped green beans, in one-inch pieces
1/4 cup raw corn kernels or peas
2 roma (or small) tomatoes, chopped
1 cup cooked spinach, well-drained, chopped
Cayenne to taste
1/4 teaspoon dried parsley
1/2 cup vegetable stock or juice

Preheat oven to 325 degrees. Cook bulgur and grits together in the stock for 15 minutes or until soft.

Heat oil in pan and saut all vegetables, except spinach, until tender. Add spinach and saut for 1 additional minute. Season with cayenne and parsley. Add second amount of stock and cook for 5 to 10 minutes, until most of liquid is absorbed.

Combine grains and vegetables. Pack into 2-quart oiled loaf pan or stuff hollowed-out peppers, tomatoes, squash or onions. Bake, covered, for 15 minutes. Uncover and bake for 3 additional minutes or until brown.

Total calories per serving: 348
Fat: 5 grams

Chock-Full-of-Corn Stuffing

Use several different corn products to make one delicious menu item.

Vegetable oil spray (to coat pan)
1/4 cup vegetable stock
1 cup chopped green onions
1 stalk celery, chopped
2 cloves garlic, minced
1 cup whole hominy kernels (canned or cooked)
1/2 cup corn (canned or cooked)
3 cups crumbled cornbread
1 Tablespoon deseeded, minced fresh chili
1/2 Tablespoon orange juice
1/2 teaspoon black pepper

Preheat oven to 375 degrees. Spray pan with oil and heat stock over medium heat. Add onions, celery, and garlic and cook until soft (about 5 minutes). Remove from heat.

Mix together hominy, corn, cornbread, chili, orange juice, and pepper and add to stock. Combine until all ingredients are moistened.

Pack into 2-quart oiled loaf pan or nonstick casserole, cover, and bake for 15 minutes. Uncover and continue to bake until stuffing is browned (about 5 minutes).

Total calories per serving: 164
Fat: 5 grams

Fruited Bread Stuffing

Make the most of dried fruit with this delicious stuffing.

Vegetable oil spray (to coat pan)
1 medium onion, diced
2 stalks celery, peeled, diced finely
1/2 teaspoon sage
1/8 teaspoon ground ginger
1 cup vegetable stock
1/2 cup raisins or dried cranberries
1/4 cup chopped dried apricots or peaches
1/8 cup chopped dried apples
2 cups dry bread crumbs

Preheat oven to 375 degrees. Spray pan with oil and saut onion and celery with sage and ginger, until vegetables are soft. Add stock and fruit. Bring to a boil, stirring. Lower heat and simmer until slightly thickened (about 5 minutes).

Add bread crumbs and stir until all ingredients are well-incorporated. Pack into 2-quart oiled loaf pan or nonstick casserole, cover, and bake for 15 minutes. Uncover and bake until browned on top (about 5 minutes). Can be served topped with chopped nuts or unsweetened granola.

Total calories per serving: 192
Fat: 2 grams

Apple and Raisin Stuffing

Savor the tangy flavor of sour apples and sweet raisins.

1 cup chopped onions
2 Tablespoons chopped green onions
2 Tablespoons chopped celery
1/2 cup vegetable stock
4 cups peeled, chopped green apples (any tart variety)
1/2 cup raisins or currants
1 teaspoon poultry seasoning
2 cups dry bread crumbs
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger

Preheat oven to 375 degrees. Cook both onions and celery with stock in a nonstick pan until soft (about 5 minutes). Remove from heat and mix in apples, raisins, poultry seasoning, bread crumbs, nutmeg, and ginger.

Pack into a 2-quart oiled loaf pan or nonstick casserole, cover and bake for 20 minutes. Uncover and allow to brown, about 5 minutes.

Hot, spiced applesauce makes a great companion to this dish.

Total calories per serving: 165

Fat: 2 grams

Spinach and Roasted Pepper Stuffing

Enjoy this colorful stuffing as an entree or a side dish.

Vegetable oil spray (to coat pan)
1/4 cup minced onions
1/8 cup minced celery
2 roasted bell peppers, seeded and diced
3/4 cup cooked spinach, drained and chopped
1/2 cup vegetable stock
1 cup dry bread crumbs
1/2 cup cooked grains (barley, kamut,
rice, etc.)
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano

Preheat oven to 375 degrees. Spray pan with oil and saut onions and celery until soft. Remove from heat and mix in peppers and spinach.

Return to heat, add stock and stir until warm. Slowly mix in bread crumbs, grains, parsley, and oregano. Remove from heat and pack into 2-quart oiled loaf pan or nonstick casserole, cover and bake for 15 minutes. Uncover and bake until brown, about 5 minutes.

Note: Roasted peppers may be purchased canned, or you can make your own by placing halved fresh peppers (skin side up) directly into the flame on the stove top or in a barbecue. Allow to roast until skin begins to blister. Remove from heat, allow to cool, remove skin, and deseed.

Total calories per serving: 97
Fat: 1 gram